This document discusses open education resources (OER) for a nutrition course. It begins with an introduction from the instructor, Stephanie Ahlgren, and establishes that nutrition involves food. It then outlines benefits and challenges of using OER. Benefits include cost savings for students, adding customized materials, enhancing content with multimedia, quickly updating materials, and teaching students about OER. Challenges include materials becoming outdated, the time needed to adapt OER, potential for unintentional personal bias, ensuring proper citations, and maintaining updated resources and links. The document concludes by thanking readers for learning about OER and looking forward to incorporating more OER into nutrition courses.